1 1/2 lb. peeled, deveined shrimp with tail on.
1 large red onion
2 heads broccoli
1/2 cup FRANK'S® Red Hot cayenne pepper hot sauce
4 tbsp. (1/2 stick) butter (I use salted)
salt and pepper, to taste

Melt butter in a large skillet - the biggest one you’ve got, because everything is going to go into it.

Slice onion thin and chop slices into pieces about 2-3-inches long. Sauté onion in butter until soft and starting to turn translucent.

Chop broccoli florets into roughly 1/2x1-inch pieces - I don’t use the stem for this recipe, but if you do, peel it first and slice it thin. Add broccoli and shrimp to skillet; turn heat up to medium.

Add Red Hot sauce liberally. Two things are key in this step: Add it right away, so that the increased heat doesn't burn the butter. When you put it in, try to put it directly on shrimp or onions. If it gets in the broccoli crowns first it sticks there, and doesn't meld with the other flavors properly.

Dish is done when shrimp are all pink and broccoli is cooked but not overcooked - usually both conditions are met at once. Season with salt and pepper, to taste.

Serve over rice (remember to get some sauce on the rice - it’s the best part!)

Serves 4.

Submitted by: Kadhijah Hameed